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Tomato Basil Soup Recipe

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4.3 from 13 reviews

A comforting and flavorful Tomato Basil Soup made with crushed tomatoes, fresh basil, and aromatic seasonings. This classic recipe is simmered to perfection, blended smooth, and garnished with creamy and cheesy toppings for a satisfying meal.

Ingredients

Main Ingredients

  • 3 (28-ounce) cans crushed tomatoes with juices
  • 2 cups chopped yellow onion
  • 6 garlic cloves, peeled and minced
  • 2 tablespoons virgin olive oil
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons kosher salt, or to taste
  • 3/4 teaspoon freshly-ground black pepper
  • 4 cups chicken stock or vegetable stock
  • 4 cups packed fresh basil leaves, hand torn

Garnishes

  • Olive oil, for drizzling
  • Heavy cream, or dollops of sour cream
  • Grated Parmesan cheese
  • Black pepper, freshly-ground
  • Fresh basil leaves, hand-torn
  • Croutons

Instructions

  1. Sauté Aromatics: Add butter and olive oil to a Dutch oven or a large heavy pot, and heat over medium heat. Once the butter has melted, add the chopped onion, minced garlic, and crushed red pepper flakes. Sauté the mixture until the onions turn lightly brown and fragrant, about 5-7 minutes.
  2. Add Tomatoes and Seasonings: Pour the crushed tomatoes along with their juices into the pot. Season with dried thyme, kosher salt, and freshly ground black pepper. Add the hand-torn fresh basil leaves and stir everything well to combine.
  3. Simmer the Soup: Let the soup simmer uncovered on medium-low heat for 25 to 30 minutes, allowing the flavors to meld and the soup to thicken slightly. Stir occasionally and add a drizzle of olive oil before tasting to adjust salt if needed.
  4. Blend the Soup: Carefully transfer the hot soup in batches to a blender and blend until completely smooth. Return the blended soup back to the pot.
  5. Serve and Garnish: Ladle the smooth tomato basil soup into bowls. Garnish each serving with a drizzle of olive oil, freshly ground black pepper, a swirl of heavy cream or a dollop of sour cream, a generous sprinkle of grated Parmesan cheese, and freshly torn basil leaves. Optionally, add croutons for extra texture and flavor.

Notes

  • Use vegetable stock instead of chicken stock to keep the recipe vegetarian.
  • For a vegan version, omit butter and heavy cream, and replace butter with olive oil and cream with coconut cream or cashew cream.
  • Be cautious when blending hot soup; blend in small batches and cover the blender lid with a towel to avoid splatters.
  • Adjust seasoning to taste after blending since blending can sometimes mellow the flavors.
  • Fresh basil is key for the best flavor; dried basil won’t provide the same vibrant taste.

Find it online: https://marthatasty.com/tomato-basil-soup-recipe/